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Guacamole and Tomato Salsa

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Guacamole

EQUIPMENT: French chef knife, cutting board, medium stainless mixing bowl

Guacamole

PREPARATION TIME: 15 minutes – Makes 8 servings

2 ripe avocados

1 small onion, minced fine

1 clove garlic, minced and using the side of the knife, mashed into a paste

1 fresh lime, juice thereof

½ teaspoon ground cumin

1 plum tomato, peeled, seeded and diced

3 tablespoons fresh coriander, chopped or cilantro

Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.

NOTE: Guacamole can be prepared in advance and kept chilled and covered.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 62; Fat Grams 5; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 8.

THE POINT SYSTEM: Calorie Points 1; Protein Points 0; Fat Grams 5; Sodium Points 0; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.

Tomato Salsa

EQUIPMENT: French chef knife, cutting board, medium stainless mixing bowl

Tomato Salsa

PREPARATION TIME: 15 minutes – Makes 8 servings

1 pound (460 g) plum tomatoes, peeled, seeded and chopped (instructions below)

1 small onion, minced fine

1 tablespoon lime juice, fresh squeezed

2 tablespoons fresh coriander, chopped (optional)

1 jalapeno chili, seeded and minced

In a mixing bowl, toss together tomatoes, onion, lime juice, coriander, and jalapeno. Allow salsa stand for about 30 minutes.

NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.


How to Peel & Seed Tomatoes

Equipment: large mixing bowl, 4-quart stockpot, paring knife, slotted serving spoon, large mixing bowl

In the mixing bowl, prepare an ice bath of ice and water. Add ice as needed to stay cold.

Fill the 4-quart halfway water and bring to a boil over medium-high heat. With a paring knife score an X across the top stem of the tomatoes. Using a slotted with long handle, place tomatoes in boiling water, 1 to 2 minutes, or until the skin at the X begins to peel back slightly. Using the slotted spoon, quickly remove tomato to ice bath.

Using the Paring knife, beginning at the X, peel the skin from the tomato. With a French chef knife slice the tomato in half and scoop out the seeds with a tablespoon.

Plum tomatoes peeled and seeded can be used in a variety of tomato based recipes.

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